Connecticut MyPlate Meal – Heavenly Lunch Wrap
Easy, quick and good. That is how my kids describe this recipe! They both gave it a five – and I think that is a first since we started the United States of MyPlates challenge. We move to the east coast for this recipe from Connecticut, where the author of this recipe says she eats this wrap every day and that it gives her the energy to focus more at school. What a smart kid! If your kids are old enough, they could make this themselves in the summer for lunch (just precook the quinoa in chicken broth and keep it in the refrigerator).
Do you ever wonder how on earth can you make grocery shopping for these recipes more fun? Here are some things I have tried over the years:
• If the kids are a bit young and need to remain in the cart, then let them pick out a new fruit or vegetable (something that is new to them) in the produce department. Challenge them to find a rainbow of colors. You can do this all around the grocery store – just be the parent and set up a few choices. Would you like whole wheat mini bagels or whole wheat English muffins? Would you like strawberry yogurt or blueberry yogurt? Kids love being able to decide.
• If your kids are old enough to handle a mini grocery list with five items on it, let them have the kid cart and start shopping with you. Best to have their cart in front of yours though – my heels still remember the pain of being struck from behind.
• Teach nutrition quickly while shopping – even preschoolers can understand. NuVal scores are simple to use and make eating healthier a snap. I have led many a supermarket tour to all ages of kids and just teaching them about this simple concept of the higher the number, the healthier the food – they immediately get it.
Run out with the kids and grab the ingredients for this recipe!
Heavenly Lunch Wrap
Adapted from The Healthy Lunchtime Challenge Cookbook, recipe submitted by Betsy DaSilva, of Connecticut. I added cheese for the extra calcium and protein – it’s dairy good!
Makes 1 wrap.
Ingredients
- 1 (10-inch) whole grain wrap
- 1 teaspoon reduced-fat olive oil mayonnaise
- 2 tablespoons cooked quinoa
- 6 fresh baby spinach leaves, washed
- 1 slice Colby jack cheese
- 1 tablespoon canned diced tomatoes (or 4 thin slices fresh)
- 3 slices turkey breast or ham
Preparation
- Place the wrap on a plate and evenly spread the mayonnaise over the entire surface. Spoon the quinoa in the middle of the wrap, then top with spinach, cheese, tomatoes and turkey.
- Tightly roll the wrap around the filling, from bottom to top, overlapping the ends, burrito – style.
Make it a MyPlate meal serving with fresh raspberries and some mini cucumber slices (my new favorites at the grocery store). Don’t forget the ice-cold milk!
MyCart Shopping Tip: Start your trip in the produce aisle, when you have the most room in your shopping cart. That way, you will fill it up more with those fruits and vegetables.
Star Ratings:
Husband: 5 – Even he could make it.
Adventurous Son: 5 – He wanted two wraps – I think that speaks for itself.
Cautious Daughter: 5 – Did she really say a 5 even though it had spinach in it? YES!
Dietitian Mom: 5 – I loved it, especially after hearing how much my kids liked it! It would be a great wrap to pack in a lunch bag.
Related Posts:
Colorado – Southwestern Roasted Corn & Quinoa Rainbow Salad
California – Three Pepper Soup
Arkansas Kickin’ Chicken Salad
Arizona Quinoa, Black Bean and Corn Salad
Minnesota Stuffed Red Bell Peppers
United States of MyPlates Challenge
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